Soy Jose desde Londres, esta es mi formula para aceitunas partidas/cortadas aunque en Ingles...
Crushed Olives (aceitunas partidas/cortadas)
How to Prepare:
Crush the olives. Take a tall large jar, half filled with water, and pour in the olives.
Add some more water to cover, if needed. Let them soak for 12-15 hours.
Wash the olives very well changing their water 2-3 consecutive times and drain.
Add the lemon juice (for each kilo of olives add 2 tablespoons of lemon juice) and enough brine (see note) to cover them.
Finally add the olive oil (its height in the jar must be about 1 cm) and seal.
The olive oil must be 3- 4 cm below the lid of the jar.
The olives should be ready in 20-30 days or when the bitterness has gone.
When served, take a few olives and drain them (you may wash them, if desired).
Place in a bowl, sprinkle with some lemon juice and stir in a little olive oil, a little crushed coriander and crushed garlic cloves.
Note: To make brine: To every 8 glasses of water add 1 glass of cooking salt. Stir well so that the salt dissolves.
Crushed Olives (aceitunas partidas/cortadas)
How to Prepare:
Crush the olives. Take a tall large jar, half filled with water, and pour in the olives.
Add some more water to cover, if needed. Let them soak for 12-15 hours.
Wash the olives very well changing their water 2-3 consecutive times and drain.
Add the lemon juice (for each kilo of olives add 2 tablespoons of lemon juice) and enough brine (see note) to cover them.
Finally add the olive oil (its height in the jar must be about 1 cm) and seal.
The olive oil must be 3- 4 cm below the lid of the jar.
The olives should be ready in 20-30 days or when the bitterness has gone.
When served, take a few olives and drain them (you may wash them, if desired).
Place in a bowl, sprinkle with some lemon juice and stir in a little olive oil, a little crushed coriander and crushed garlic cloves.
Note: To make brine: To every 8 glasses of water add 1 glass of cooking salt. Stir well so that the salt dissolves.